An average day might look like this:
Breakfast -- over-easy eggs and greens, the latter either raw and tossed in olive oil and maybe lemon juice or sauteed, maybe mixed into scrambled eggs along with some grated cheese. Or scrambled eggs with cheese and salsa. After about 40 years I have stopped cooking scrambled eggs with Pam, BTW, and now them in butter. Handful of raspberries.
Lunch: Salad topped with any combination available of meat, nuts, cheese, grilled veggies, avocado, dried cranberries, etc. Or leftovers from the previous night's dinner. All depends on where I am. If I go to Chipotle or this gyros shop near my office, I get approximately the same thing they'd put in a burrito or gyro, except on lettuce. Blackberries for dessert.
Snack: Nuts of any kind, even the really fatty macadamia. Cheese, which also can be as fatty as I like. Chopped coconut (you can get it pre-chopped at my grocery). Kombucha (fermented foods and drinks: a whole nother discussion!).
Dinner: Meat prepared however (I no longer make any big effort to avoid red or make sure all the fat is scrupulously trimmed or anything like that), vegetable often roasted, and salad. Liberal use of olive oil in all.
I find that a lot of dishes that require starches can be reinvented with vegetables substituted. For example, I recently made lasagna for myself and my sons, divided in two pans, identical except in theirs I used lasagna noodles and in mine I used sliced eggplant. Delish! I have been known to put spaghetti sauce on spaghetti squash. On Taco Nights, I put the exact things I would put in a taco -- seasoned meat, grated cheese, salsa, chopped onions -- on some good lettuce instead. When I make enchiladas, I use low-carb tortillas, which probably aren't that great raw in wraps but are just fine cooked in enchilada sauce with chicken and vegetables and melted full-fat cheese. I cook a pork roast in the slow-cooker, shred it up and serve it with chipotle cole slaw. My sons eat it in a sandwich; I just put the pork atop the cole slaw.
I haven't done this yet, but creamed veggie soup would be good, made of course with full-fat cream, maybe topped with roasted nuts and full-fat sour cream or Greek yogurt or grated cheese.
My sweet tooth hasn't entirely disappeared. To satiate it, I turn to berries, kombucha, chopped coconut, sweeter cheeses. For example, I make this weird but delicious treat: I soak chia and flax seeds in almond milk until the chia seeds thicken the mixture. I stir in full-fat ricotta and mascarpone and blend until they're smooth and thick like pudding. I top with blueberries. Yum!
In summer, once the farmers markets start carrying produce, it should become even easier. I'll grill up a bunch of meat and vegetables on the weekend, then use them all week in salads, enchiladas, etc.
The one flaw with this diet -- and it's a serious one -- is that it's a lot harder to eat in a socially/environmentally responsible way. For example, you're eating a lot of animal products (which the diet all but requires -- it would be hard if not impossible to be a low-carb vegan) so if you aren't careful you're supporting factory farming. It's better to buy meat from smaller animal/environmentally friendly farms -- and some low-carbers will only eat grass-fed beef -- but if you live a busy life, chances are that you won't be able to make sure of that every time. Also, of course, devoting larger swatches of land to raising livestock adds to pollution, global warming, species endangerment, global hunger and who knows what else.